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Quick Sour Pickles

This is one of the easiest ferments you can make at home.

We use a 3.5% salt brine.


  • 20 lbs cucumbers
  • 200 g Salt
  • 2 gallons water
  • 180 g garlic
  • 3.5 oz pickling spice
  • Grape leaves
  • Clean 5 Gallon Bucket
  • Fermentation Weight and Cover


  1. Wash then cut the bloom ends off of the cucumbers. Add to bucket.
    • The blossom end contains an enzyme that will soften the pickles, trimming 1/16″ is all that is needed to get rid of it.
  2. Add grape leaves to bucket. The tannins keep the pickles crunchy as they ferment.
  3. Crush and slice garlic to release allicin. Add to bucket.
  4. Add pickling spice to bucket.
  5. Place lid on bucket firmly. Shake bucket vigorously to coat the spices around evenly.
  6. Add 200 g salt to 2 gallons of water. Stir to dissolve.
  7. Remove lid. Add brine.
  8. Place fermentation cover on top.
  9. Place fermentation weight or spacer on top of cover.
  10. Ensure no cucumbers are exposed to the air. The brine and spices can flow above the lid without issue.
  11. Place lid on bucket firmly.
  12. Place in fridge.
  13. Wait 4 days.
  14. Taste daily until taste is right.
  15. Slice and serve!

3.5% salt brine